The last service 

Yes!! The last service and final work day is now behind and time to start packing💪😎💼 and of course celebrating little bit.

A small look about of important things what I had learned here:

 Much about Spanish and Basque food cultures, got to know many new raw materials and learned how to use and handle them. 

Improved my cooking skills; improved my techniques and mixed them with techniques what I have learned.
Improved my fiah handling skills a lot and got to know how to handle birds.

 Used my imagination, taking risks by testing things; gained courage.

Improved languages; English and learned little bit spanish.

This trip is now coming to end and it has given and grown me a lot, as a person and as a chef. And maken more me to want tobecome excellent chef.

There will become new challenges when I get back to home, other practice at Finlads oldest Michelin star restaurant, Demo. Curious to wait to get to learn more!!

This will be my last post during my time here. On friday I finally catch my flight ro home.

 Hopefully you, dear reader, have enjoyed for small trip to Basque country and my posts.

Like people say here:

AQUR!!

Few days to go..🇪🇸🔜🇫🇮

One week to catch the flight back to FINLAND!! 
Even I have had such a great time here, I'm really excited to get back to home.

At monday I'll meet Carlos and one of Ikeas bosses at Mendizorrotza cooking school for my assessment conversation. 
Today I was helping to prepair somethig special food what don't exist in restaurants menu.
Fried squids and they are served with ink-white wine- onion sauce. 

The final countdown 10..9..

Ohh yes!! Two weeks to go, and  working days💪💪 Feeling great at the moment.

It has been nice time for last few weeks and actually really fun. 

This week one student started his practice time, luckly he speaks english too😄  

There is now four students and it is much easier to work when there is someone helping little bit all the time. 
I have improved my fish handling skills a lot.

In this week I have fileted monk fishes and red mullets every day, and it has been really nice and important for me. 

That was one of the skills what I wanted and needed to learn here. 

There is also my latest vision and the best plating this far about red mullet dish.

Three weeks ahead💪

Flight to home is coming closer and closer all the time..I can't wait!! 

Few last weeks have been really nice. Lot of all different works and things at Ikea have been better than before.

I have had really fun time. On monday I visited at Tudela at olive oil factory, 

it was itresting to see how the process goes from field to botels. 

Even I didn't understad much what the workers said.

Today there started another student at restaurant, so there is three students now and one more is coming still.

Today I also did something new and really iterrsting..I was cutting PIGEON, yes!! I separated breasts, legs and wings. Some really nice thing to know😎. 

And I have also done some new dishesh in this week.

Counting days

Time has gone really fast. There is 3,5 weeks left before I catch my flight to home.
 Even time flies at the moment it could go even faster.
Tomorrow I am going to visit some olive oil factory with Carlos and local cooking students.
In this week at Ikea, there started one cook student for practice and there was also some chef/student practicing plating for competition.
All chefs had change to test some platings from materials what that student brought and that is my vision.

Tasting experiences

During my exchange time I have tasted many foods, some are totally new foods 

and I couldn't even imagine to taste them, 

like cows stomach and goose barnacles. 
Here is picture of goose barnacles and some tasty cheeses.😋😋

In this week there has been lot of works like usually😅. I have done many platings and get to know some few new diahesh also. 

I also travelled in this week little bit to kmow some Basque culture. I visited in city called San Sebastian.

There is other my vision of red mullet dish. Also one dish what I have made a lot, vegetables and crab. 

Picture also of prepairing truflles.

Busy days

This week has been really busy. There has been lot of works beacause restaurants staffs are spending their winter holidays.

 It's good for me, so I can improve myself better to do things little faster. 

The services has been also busy, many customers every day and many events. 

 I have done few new 

dishes during this week. 

Saturday nights service was really fun time, I helpeld a lot at plating and prepairing dishesh. And the kitchen master said that I did really good work👌. Feeling great💪